MHBA,
Pine Tree Orchards will be pressing cider on 11/30. I intend to pick up the
cider on Sunday 12/5, it will be given to us in a large tote that can store
up to 250 gallons. I propose that we meet at my place near Uptown in
Minneapolis that day to fill carboys, pails, growlers etc. I have not pinned
down exact timing but I figure early to mid afternoon and would appreciate
input from others on feasibility. I will also be around all day Monday if
that works better for some. The price will be $4 per gallon (normally $5)
and you will need to bring your own vessel(s) to fill. The price has been
rounded up to allow for excess cider purchase as our measuring will not be
precise. I assure you all in advance any excess cider left over will be
provided to club members to ferment and share at club meetings. Below is a
list of requests I have so far. If any one else is interested or if you
would like to change your quantities please let me know. I would like to
give the orchard an exact number soon so I will be setting a cut off date
for changes of 11/23. I assume you all have proper vessels, but if you
don't, speak up. I'm sure there are people in the club that can help you
out. Please let me know if you have any questions.
James Coplin – 10G
Mike "Pingwin" – 10G
Jason Nelson – 6G
John Tracy – 6G
Don "Popice" – 11G
Chris Mikkelson – 34G
Scot R – 5G
Dan "Vespadaddy" – 6G
Bryan Odonnell - 6G
Jonathan Beckel – 15G
Mikey “Brewing” – 5-6G
Rebecca Nyberg – 10G
Seth Reid – 5-10G
Bob Norman – 10G
Mark Manteufel – 8G
Seth Reid – 20G
John Kreimer – 7G
Alan Grams – 10G
Will Hawkinson – 6G
Cheers!
Jonathan Beckel
2010 Holiday Potluck
Where: CSPS Hall - 383 Michigan St., St. Paul - Above the Glockenspiel
Restaurant - corner of Michigan St & West 7th
When: Friday, December 10th from 5:30 PM-10:00PM - Food sevice will begin at
7:00PM
Set up will start around 5:30PM and tear down will begin at 9:30
Again this Year: The club is providing a 5 gallon keg of commercial beer
What to bring:
Food: Bring a dish to share (the theme is dishes prepared with BEER), copies of
the recipe, serving utensils and extension cords if necessary. A "People's
Choice" award will be given for the best potluck dish with beer as an
ingredient. Plates, napkins, and silverware will be provided.
Beer to share: Bring any beer, mead or cider you wish to share. There will be a
"Peoples Choice" award given for the best beer, mead or cider. Bottles,
growlers or kegs are welcome, the club jockey box will be available. Don't
forget a small tasting glass, some plastic glasses will be available in case of
emergency.
Beer to exchange: Bring up to 24 bottles to exchange with your fellow
homebrewers. Label each bottle with your name, email address, style and beer
name (if it has one). Everyone who participated draws a number and then selects
a bottle in order until they receive as many bottles as they brought.
Family and Friends: This is a family friendly event, so bring your significant
other, kids, and any friends/family that have ever expressed an interest in
homebrewing or beer. Just to be clear you or your guest don't have to be a club
member to attend, but we encourage everyone to sign-up for membership for 2011
to support club activities in the future.
Since this is one of the most attended gatherings of the year, it's a great
opportunity to get out and meet your fellow homebrewers. If you have not made
it to a meeting or would like to join the club, the Holiday potluck is a perfect
chance to try some great homebrew, delicious food and exchange homebrew with
others.
Membership renewal or new member sign-up: If you would like to sign-up for a
club membership or renew this is the main meeting for membership
renewal, Jonathan Crist will be on hand to collect your money and hand out your
new membership cards. We will have pre-printed cards for current and currently
lapsed members available. Which for those who don't know, are good for a 10%
discount at the local homebrew shops(Northern Brewer, Midwest Supply, Brew &
Grow, & Still-H2O)
Additionally, the beers brewed during last month's "Learn to Homebrew" will be
available for all to try.
If you have any questions email me at csmitty42@yahoo. com.
Hope to see you there.
Chris Smith
Can this be posted to the MHBA group?
"Just moved into an apartment and have very limited space. Need a small
refrigerator to hold 1-2 corny kegs and CO2. If anyone has one for sale,
I'd be interested. Or if you have instructions on how to make one, that
would be great.
Thanks!
Eric Olson"
If you are having trouble viewing this message, please go to http://community.icontact.com/p/whitewinterwinery/newsletters/december2007/…
White Winter Reader
[1]whitewinter.com
November 2010
Volume 4 Issue 5
white winter winery
Sing hey! Sing hey!
For Christmas Day;
Twine mistletoe and holly.
For a friendship glows
In winter snows,
And so let's all be jolly!
~Author Unknown
Our Annual Christmas Open House
Dec 3 -5
20% off all Gift Items throughout the weekend
Door prizes!
Come on over and enjoy delicious wassail and glogg.
[2]Check out our In store Coupons for more specials!
I heard the bells on Christmas Day
Their old, familiar carols play,
And wild and sweet
The words repeat
Of peace on earth, good-will to men!
~Henry Wadsworth Longfellow
Holiday Shipping Special: Now through Dec 31:
Free Shipping
4 or more bottles of our delicious Meads!!
The online store is located at[3]
whitewinterwinery.com
1-800-697-2006
ROASTED WHOLE VENISON LOIN WITH RED WINE SAUCE
Serve with mashed potatoes and vegetable of your choice. Ingredients
Whole venison loin
Salt
Pepper
Cayenne
Olive oil
1/2 medium onion, chopped
4 garlic cloves, minced
Assorted mushrooms of your choice, chopped
3/4 cup Black Mead
1/4 cup heavy cream
6 tsp. unsalted butter
Directions
Trim undesirable fat from loin. Liberally coat the meat with salt, pepper, and
cayenne. Rub this into loin evenly.
Heat large ovenproof dutch oven on high heat. Brown loin, in olive oil, for 2
minutes per side (all 4 sides). Place in 350-degree oven for 15 minutes Cook
meat to rare to medium rare.
Remove loin from skillet and cover to rest and cool. Place skillet back on
stove on medium heat (retaining 2 tsp. drippings). Saute onions and garlic in
drippings for 3-5 minutes. Add mushrooms and saute for 5-10 minutes or until
soft. Salt and pepper. Deglaze pan with wine. Cook to reduce liquid to half.
Add cream and cook for 2 minutes. Add butter 1 tsp. at a time, stirring to
incorporate.
Slice loin in 1/4-in. pieces. Drizzle sauce over top.
Personal Notes: If you don't like your venison fried or dried out, cooking the
loin whole is the way to go. For a lighter meal, serve with asparagus or
risotto.
White WInter Winery
68323A Lea St. Iron River, WI 54847, 1-800-697-2006
References
1. http://whitewinter.com/
2. http://www.twinportscoupons.com/index.php?ci=0&pi=7&&i=221&p=0
3. http://whitewinterwinery.com/
This message was sent by: White Winter Winery, 68323 Lea Street, Iron River, WI 54847
Manage your subscription:
http://app.icontact.com/icp/mmail-mprofile.pl?r=14932177&l=3277&s=CPVZ&m=34…
Forward to a friend:
http://app.icontact.com/icp/core/message/forward?m=341034&s=14932177&c=CPVZ…
Comment on this message in the iContact Community:
http://community.icontact.com/p/whitewinterwinery/newsletters/december2007/…
Receive our messages as an RSS feed:
http://community.icontact.com/p/whitewinterwinery/newsletters/december2007/…
You may have noticed that we haven't had a newsletter for a while. Well, we
(the club) could use some help with setting up a schedule, requesting
content, following up and editing. If you would like to help, please let me
know.
While I'm asking for help, I'll extend that to say that club elections will
be held in February. If you are interested in being an officer or board
member, please give it some thought and let any of the board members know.
Our Leadership list is on the website at:
http://mnbrewers.com/?110010
Contact any of us for more information.
Check out the 'new' version of the web site. Also, start getting ready for
MashOut. It's January 28th and 29th. Details will be at:
http://www.mashout.org/index.html
The next club meeting is the Holiday Party at CSPS Hall on Friday, Dec 10th.
Thanks!
//Mike Behrendt
FYI
//Mike Behrendt
From: Facebook [mailto:notification+k4eyqybx@facebookmail.com]
Sent: Thursday, November 18, 2010 3:33 PM
To: Michael Behrendt
Subject: "Artenbru" sent you a message on Facebook...
facebook
Amanda Rae Kutzke <http://www.facebook.com/n/?arkutzke&mid=34f98b2G444f1816G1981ee9G0&n_m=mgbe…> sent a message to the members of Artenbru <http://www.facebook.com/event.php?eid=105686079497975> .
<http://www.facebook.com/n/?arkutzke&mid=34f98b2G444f1816G1981ee9G0&n_m=mgbe…> Amanda Rae Kutzke
<http://www.facebook.com/n/?arkutzke&mid=34f98b2G444f1816G1981ee9G0&n_m=mgbe…> Amanda Rae KutzkeNovember 18, 2010 at 6:32pm
Subject: artenbru
Below you will find the email we received today about the event.
Just wanted to give you all a heads up that there will be NO HOME BREW available but there will be other beers.
Sorry guys!
Hopefully we'll still see you all there!
Tap and Tony
Hello, members, participants, and general supporters of ARTENBRU!
There has been some recent stirring, and seemingly unfortunate events as of yesterday 11/17/10 concerning ARTENBRU and the sampling of homebrew at the Black Dog Cafe. We here at ARTENBRU received a call from the Department of Safety and Inspections stating:
"ARTENBRU cannot and will not have, serve, bring, sell or sample home brewed beer on the premises of Black Dog Coffee and Wine Bar."
This comes as a shock and surprise to us, as much as you all. We were informed, as the planning began for ARTENBRU many months ago, by a member of the City License Control, that under an On Sale license sampling could be lawfully done so long as the samples were under 4 oz, and were limited to 2 per individual. Also that we could bring and sample homebrew into the Black Dog Cafe.
Without a doubt, this is a shock, surprise, and disappointment for us, and we truly apologize to you, especially brewers who cannot have their beer enjoyed at the event. We're especially upset that we were told one thing and now, at the 11th hour being told another. We are working on an offsite award ceremony, and judging process. Again, the short notice caught us fully blindsided, given what we were told months ago. We're pretty discouraged.
We (Nick, James, and I) were in the Mayor's office this morning, discussing this, and the details behind it.
In the best interest of everyone, especially the brewers and the Black Dog, to prevent citations, and legal violations, we have made the following decisions:
1) Brewers cannot bring any form of homebrew to the event, and will not be allowed in with it.
2) Homebrewers will be there, explaining their beer, and educating the public on their process of creating it, and the collaboration of the two.
3) There will be a reduced cover charge at the door, if any at all.
4) The event will start at 8:00 p.m., instead of the advertised 7:00 p.m.
5) Public will still receive a pint glass and BRUcard.
6) Posters will still be up, displayed and for sale. Designers (look for an updated email RE: pricing and commission)
7) Full pours are still available for $2--we're working as fast as we can on getting A LOT more commercial beer to have available.
8) DJ Double Trouble will still be live at 9:00 p.m.
9) Raffle prizes will still be given out
10) Best Single Design will still be announced
11) We're working on an off-site judging process
To reply to this message, follow the link below:
<http://www.facebook.com/n/?inbox%2Freadmessage.php&t=460687868796&mid=34f98…> http://www.facebook.com/n/?inbox%2Freadmessage.php&t=460687868796&mid=34f98…
Find people from your Comcast <http://www.facebook.com/n/?find-friends%2F&ref=email&mid=34f98b2G444f1816G1…> address book on Facebook!
<http://www.facebook.com/email_open_log_pic.php?k=k4eyqybx&t=16&mid=34f98b2G…>
This message was intended for mgbehrendt(a)comcast.net. If you do not wish to receive this type of email from Facebook in the future, please follow the link below to unsubscribe. http://www.facebook.com/o.php?k=28de0a&u=1146034198&mid=34f98b2G444f1816G19… Facebook, Inc. P.O. Box 10005, Palo Alto, CA 94303
Scott,
Here is a neat form post with tons of information about what yeasts this
particular poster preferred and much more.
http://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/
Jonathan Beckel
On Tue, Nov 16, 2010 at 5:39 PM, Scott R <jetfire651(a)yahoo.com> wrote:
>
>
> Since I'm a cider rookie anyone have a suggestion on yeast?
>
> Sent from my iPhone
>
>
While you might not notice it at first glance, the club has a new web site.
It's very similar to the previous site, with some improvements. Two of
those are the use of Google Calendar and an easy to use editing interface.
I will be handling updates for now, so let me know of any items which need
to be fixed or of any desired changes.
The site is now being hosted by Catdoor Websites through St Croix Web
Solutions which is owned by a club member Jim Voosen. Thanks to Jim for his
help over the last month or so!!!
I'd also like to extend the club's thanks to Jim Herrick for many years of
hosting the web site. Jim is now in the Raleigh, NC area but remains a
loyal Vikings fan as you can tell from his email address above.
So, check out MNBREWERS.COM and let me know what you think. You can also
use MHBA.US as an alternative for now.
THANKS!
//Mike Behrendt
> Date: Fri, 12 Nov 2010 10:02:00 -0600
> From: fletty(a)umn.edu
> To: sphbc(a)googlegroups.com
> Subject: [sphbc] artenbru
>
> If you're not busy next Friday, you might want to check this out:
> http://www.artenbru.com/
>
> Curt, Kris and I will be serving our beers.
>
> --
> You received this message because you are subscribed to the Saint Paul Homebrewers Club discussion list.
>
> To post to this group, send email to sphbc(a)googlegroups.com
> To unsubscribe from this group, send email to sphbc-unsubscribe(a)googlegroups.com
> For more options, visit this group at http://groups.google.com/group/sphbc?hl=en
